Basic Swedish Meatballs
Serves 4:
INGREDIENTS:
1 cup milk
1 1/2 pounds ground round
1 onion -- grated
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1 teaspoon kosher salt
1/4 teaspoon pepper
3/4 cup flour
2 egg -- beaten
1/4 cup flour
2 cups beef stock -- unsalted
2 tablespoons dry sherry
DIRECTIONS:
1. Heat milk, do not boil. In separate bowl combine beef,
onion and spices. Add flour slowly blending thoroughly.
Gradually mix in milk. Add eggs and beat until mixture
is light and puffy, about 5 minutes. Cover and refrigerate
1/2 hour. Then roll beef into 1-inch balls. Brown
meatballs under broiler. Remove. Set aside. Add flour to
broiler beef drippings and stir until smooth. Gradually
stir in beef stock and sherry; bring to boil. Season with
salt and pepper. Simmer 5 minutes . Add meatballs to
sauce. Simmer gently covered for 15 minutes. Place in
serving dish.
Serves 4:
INGREDIENTS:
1 cup milk
1 1/2 pounds ground round
1 onion -- grated
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1 teaspoon kosher salt
1/4 teaspoon pepper
3/4 cup flour
2 egg -- beaten
1/4 cup flour
2 cups beef stock -- unsalted
2 tablespoons dry sherry
DIRECTIONS:
1. Heat milk, do not boil. In separate bowl combine beef,
onion and spices. Add flour slowly blending thoroughly.
Gradually mix in milk. Add eggs and beat until mixture
is light and puffy, about 5 minutes. Cover and refrigerate
1/2 hour. Then roll beef into 1-inch balls. Brown
meatballs under broiler. Remove. Set aside. Add flour to
broiler beef drippings and stir until smooth. Gradually
stir in beef stock and sherry; bring to boil. Season with
salt and pepper. Simmer 5 minutes . Add meatballs to
sauce. Simmer gently covered for 15 minutes. Place in
serving dish.